# Ingredient List:
→ Pastry
01 - 1 ready-made 9-inch pie crust or homemade shortcrust pastry
→ Vegetables
02 - 1 cup asparagus, trimmed and cut into 1-inch pieces
03 - 1 small shallot, finely diced
→ Dairy & Eggs
04 - 5 large eggs
05 - 3/4 cup whole milk
06 - 1/4 cup heavy cream
07 - 5 ounces Brie cheese, rind removed and cut into small cubes
→ Seasoning
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/8 teaspoon ground nutmeg
# How To Make It:
01 - Preheat oven to 375°F. Place pie crust into 9-inch tart pan and prick base lightly with fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment. Continue baking for 5 minutes until lightly golden.
02 - While crust bakes, blanch asparagus pieces in boiling salted water for 2 minutes. Drain thoroughly and set aside to cool.
03 - In a mixing bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until mixture is completely smooth and uniform.
04 - Scatter diced shallot and half of the blanched asparagus over the prepared crust. Pour custard mixture evenly over vegetables. Distribute remaining asparagus and Brie cubes across the top surface.
05 - Bake for 30 to 35 minutes until center is just set and top is lightly golden. The filling should be firm but still slightly creamy in the center.
06 - Remove from oven and allow quiche to rest for 10 minutes before slicing. This resting period allows the structure to set completely.
